vegetable carbonara

1/2  cup		green peas, frozen
12  ounces		asparagus, trimmed and cut into 1 inch pieces
8  ounces		dreamfields penne
1/2  cup		parmesan, grated
1/2  teaspoon		salt
1/2  teaspoon		pepper
3		large eggs, slightly beatens
4  slices		center cut bacon, chopped
1  cup		red bell pepper, chopped
1  cup		onion, chopped
1  tablespoon		Bacon Gease/Fat

Tip: For nutritional information on all the ingredients in vegetable carbonara just click on each ingredient name. Then adjust the serving size for any vegetable carbonara ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cook peas and asparagus in boiling water for 3 minutes or until asparagus is crisp-tender; drain. Plunge into ice water; drain. Cook pasta according to package directions, without salt and oil. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine pasta and vegetables.

Combine cheese and the next 3 ingredients, including the eggs, in a bowl, add hot cooking liquid to egg mixture, stirring constatnly with a whisk. Cook bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan, reserving 1 tablespoon drippings in pan. add bacon to pasta mixture. Cook bell pepper in drippings for 3 minutes, stirring occasionally. Add pasta mixture; cook 1 minute or until thoroughly heated. Revove pan from heat, and stir in egg mixture. Return pan to low heat; cook for 2 minutes or until sauce thickens slightly, stirring constantly.